Ancora Coffee Roasters
|Roaster Location:||Madison, Wisconsin|
|Review Date:||August 1997|
Blind Assessment: The acidity is pronounced, although more fruity and sweet than dry and brisk. Distinct chocolate tones nuance the fruit. The chocolate turns darkly prune-like in the finish, and lingers sweetly in the aftertaste. An attractive and ingratiating coffee, although the rather heavy body remains curiously inert under all the sweetness.
Notes: An attractive coffee, with a heavy body and sweet acidity. Decaffeinated by the European process, involving use of methylene chloride.
Who Should Drink It: People who want their Guatemala chocolaty, the way coffee myth says it should be. Chocolate tones are said to be a distinguishing characteristic of the classic Antigua coffees, not Huehuetenangos like this one from northwestern Guatemala, but here it is.
This review originally appeared in the August, 1997 tasting report: Decaffeinated Coffees